Sweet-Tart Slaw with Fig Dressing

3 tablespoons hulled, unsalted sunflower seeds

4 dried Mission figs (about 1½ ounces), stemmed and cut into quarters

3 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar, or more as needed

1 tablespoon honey

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 cups very thinly sliced red cabbage

1 cup shredded carrot, (about 1 large carrot)

½ very thinly sliced small red onion

Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, about 3 minutes, until they are fragrant and a shade darker. Remove from the heat and let cool completely.

If the figs are very dry, rehydrate them by covering them with warm water for about 10 minutes, or until they soften a bit; drain.

Combine the figs, oil, vinegar, honey, salt and pepper in a mini food processor; puree or process to form a fairly smooth and emulsified dressing. Bits of fig will remain; that's OK.

Pour the dressing into a large mixing bowl. Add the cabbage, carrot and red onion, then gently toss to coat evenly. Taste, and add more vinegar, as needed.

Add the toasted sunflower seeds just before serving. 4 to 6 servings (makes 4 cups). MAKE AHEAD: The slaw will keep for about 3 days in an airtight container in the refrigerator.

Nutrition | Per serving (based on 6): 120 calories, 1 g protein, 13 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 70 mg sodium, 3 g dietary fiber, 9 g sugar

From nutritionist and cookbook author Ellie Krieger